I buy avocados under ripe at Costco, in bags of 6. The trick is to check them EVERY day. Once they are ripe, put them in the fridge. They will keep just about perfect for weeks. I agree with ATK's conclusions and gave up on trying to add lemon juice, etc. to keep from browning. Just wrap in plastic and don't worry about the brown spots. One of my favorite breakfasts is my homemade sourdough bread, lightly toasted, then mash on 1/2 an avocado, mixing in salt, pepper and garlic power. Top with crispy pieces of bacon. Yum! 😋
Nice tip. I have a glass vaccuum seal container that should be perfect for storage too. A little bit of tinkering and this might solve my avocado access issues.
I also buy those Costco bags of six to help with my low level of good cholesterol. Have you ever tried storing them in the fridge unripe, then taking one out per day to start ripening? I wonder if the results would be the same. I haven’t tried either method yet. Thanks for your tip! I usually end up rushing to eat mine in three days.
@@JohnPMiller I don't think I'd do it that way, because I'd forget to take them out. The way I do it there's almost always a nice avocado ready for me when I want it, no rushing needed. 🙂 I have found that having half an avocado every day is unadvisable. At least for me, it kinda messes with my digestion.
We spend time in Mexico every year. There, the avocados are behind the counter at the fruteria. When you ask for one, they ask if you want to eat it today or tomorrow, and then they hand you a perfect avocado (that no one has been squeezing and bruising). Fantastic!
I know the channel is called "America's *Test* Kitchen", so I'm not saying I'm surprised they test stuff in the kitchen. I'm just really happy they keep it up, and keep it methodical and accessible!
I love everything about this video - so much wonderful information presented in such a fun way. I particularly love Dan's deadpan expressions as he cracks his jokes and puns! Thank you!
I know a lot about avocados but I did NOT know that the unripe ones will continue to ripen even after cutting. In the past I've just thrown them out. Thanks for this info!
@@BrianThrivesthats 1 reason y I only buy em when they're on sale. Otherwise they're $3 ea. for "jumbo" size. And to add insult to injury...they're not that big. Also California avocados have the best flavor(like all Calif. produce). Followed by Mexico. Florida, Chile r trash. Sweet, watery flavor. Only buy when in season, spring, summer, early fall. 😢
I used to own an avocado grove. Did you know there are requirements for the oil content of avocados for them to be ready to pick? You either belong to a coop and they send someone out to test your avocados to see if they are ready or you pay for a tester and then check the price the packing houses are paying each morning once they are ready. It’s kind of like gambling. That’s why I joined the coop. The coop also sends the pickers to get them once they are ready. Plus the coop doesn’t exploit the workers the way some shops do the supply pickers. I learned to take green avocados in the house and keep them out until they ripen. I put them in fridge once they get black.
I freeze ripe avocado 1/8ths. No browning and thaw quickly, easy to spread on toast and as a single person there is no waste. Thanks for the ripening after cutting tip!
I HAVE A BACON AVOCADO TREE I grew from a seed. It's 30 feet tall now and I get around 250 large avocados a season. I highly recommend you try a Bacon Avocado. The Flesh is Buttery and tastes great. FYI - Bacon avocadoes ripen 10 days from the time you pick them.
The best avocado I've ever eaten is the Gwen. Alas it hasn't been able to penetrate the market because of issues confusing it with the ubiquitous Hass.
@@TheKirik71 Outside - they need the sun and like to have a breeze and good drainage. Some say they are 'dirty' b/c the trees love to have the leaves cover their roots. Whereas, most trees want their roots and trunk base clear and clean.
When I cut my avocado in half and want to save the un used half I ALWAYS place plastic wrap on the cut side making sure I press it flat against the cut side so no air can get to it. For me, this keeps for 3 or 4 days without changing colors. Yummm
I am so happy I finally got answers to a few questions in this video. I love avocados and do not like to waste food so it pains me when I open one and it is the "right" color but not ripe yet. I tried looking at the end of the avocado because it does seem to help if the end where it was cut from the stem is a darker brown but occasionally an unripe one still passed that test. Great video.
Thank you! I have always hated cutting into what seemed to be a ripe avo only to find it was ....crunchy. Now I won't panic! My take on avocado toast is simple but yummy - toasted Killer bread, mashed avo done in the shell as you do it, topped with cherry or grape tomatoes which have been gently roasted with olive oil and garlic, then a sprinkle of Everything but the Bagel. This combo not only tastes great, but the nutritional impact of both veg bring out the best in each other - pretty too!
I put a slightly damp paper towel over cut area then in a plastic bag. It cuts off air. Does not change color or texture. Can store this way for 2 days easily.
When I have a need for only half an avocado, I leave the pit in the unused half to reduce the exposed surface area even further. It works like a charm! I always wonder why everyone seems to use chef knives to cut avocados. I have always used dull butter knives which are perfectly capable of cutting through the avocado skin and avoiding a nasty kitchen accident.
I use a chefs knife - many of our avocados have a thicker skin and if it accidentally gets too ripe - no squeezing too much. I have never even come CLOSE to cutting myself in YEARS of cutting them.
I buy avocado's under ripe and set them on my window seal and check their color daily. When they turn dark, I place them in the fridge and they will keep for two weeks!
To prevent browning on the 1/2 avocado I'm saving for tomorrow, I put it into my plastic bin or bag of salad greens (spinach, kale, any greens) face down into the greens and it does not brown. Great the next day.
I pick the greenest ones I can find on a regular rotation basis therefore continually providing us with perfectly ripe fruit as needed.Hass only please.
for my avo toast...i roughly mash the avo leaving a few small chunky bits along with a smidge of salt, some fresh ground black pepper, and a few red pepper flakes. then i top my toasted bread with it and finish with a few crinkle cut pickled beet slices which i have drained and let sit on paper toweling to dry. YUM-E!
I've been using the vacuum pack method and storing them in the freezer (and some in the fridge). They keep for a looong time that way. So, I buy 8 or 10 at a time when they're on sale and when a new sale shows up, I take the previous packs out of the freezer to get them ready and mix with another fresh one or two for use in guac or salsa or just as a paste.
Great job with the testing results. I get so upset when I think I’m buying a ripe avocado only to cut it open at home & find it all browned or rotten on the inside.
Using a little powdered citric acid for canning in a bit of water works. Dip it in & out quickly, but be sure you've coated each exposed surface. It doesn't brown, doesn't get soggy, and doesn't inpart much of a flavor. I do agree though that vacumn paxking works best since it eliminates all the oxygen.
I add my homemade DELISH Sauerkraut on top of Avo Toast. And/or some of my homemade honey-fermented garlic. And/or home-kitchen-counter sprouts. YUMMIE!
I have a spritzer with avocado oil, and after I use some guacamole or a cut avocado I spritz it with oil and when I get back to it it looks great still.
When I eat half of the avocado I simply place the empty on top of the other half (with the pit in place.) Does a pretty good job of preventing browning.
We have an avocado grove in California. Before you buy, please, I beg you, buy US grown. If you want to know why, look into what blood avocados are - how they are grown, depleted Mexican aquifers, cartel-run, and Mexican deforestation. That means buying in season so yes, you may have to forego a Hass avocado toast or guacamole, so try a few other just as delicious varieties that are harvested outside the Hass season.
I get them in different stages but always under ripe, so I can eat them as they come ripe. Also, I gave up even covering them if it’s a half. Put in fridge and then just scrape the crust off when it’s time to eat.
I appreciated all the information for someone that has an avocado pretty much every day 😁Being in Canada we pretty much only get unripen avocado, so it's always 'fun' trying to manage having enough ripen ones that are ready to eat. Honestly, I've eaten two day old cut avocado and it tastes just fine! A trick I've learned over the years is to not just refrigerate the avocadoes, but to also submerge them in water in the fridge. I've found that easily slows ripening by another week. Ohh, one more thing (and I'm still trying to validated this) but I've noticed that the oblong vs. rounder avocados have smaller pits (which means more flesh) 😁
Good information as always, thank you. You may or may not know Mission Avocado out of California set up regional ripening centers in multiple locations around the West at least and maybe more. They upgraded the ripeness and quality of the fruit for their retail customers who used to work with hard green fruit and inconsistent ripeness on their produce shelves. Not a plug, just a cool fact on the dedication to deliver better fruit to the consumer.
Having grown my own avocados (45 trees), I can say: 1. Always leave the stem in place. If the stem gets removed, immediately plug the hole with butter. 2. Do not pick until the fruit STARTS to turn black, then pick and place OUT OF THE SUN to finish ripening. 3. Stick to Fuerte avocados instead of Haas. Grocery stores ONLY deal in Haas, which are hard shelled and a major PITA managing ripeness. Fuertes, on the other hand, have a leathery skin and accurately tell you the ripeness of the fruit. Can't find fuertes in the store? Yeah. That's because they actually require CARING about the quality of the fruit instead of the PROFIT. Stores couldn't give a rip about quality, they only care about profit. Tip: grow your own.
Excellent video, but there is another way to keep avocados from browning- just sprinkle some citric acid on them. As one of the previous videos pointed out, having powdered acids on hand is super useful. When ready to eat, you can just rinse the surface off to remove the acid, or leave it on if you're making something like guacamole.
One of my Chinese cookbooks suggests putting well marbled meat in a dry pan that is literally sprinkled with kosher salt. The salt encourages the meat to yield fat that the meat sizzles in.
I eat an avocado every morning and I've been experimenting with this for years and it works 95% of the time (the ripening schedule): I buy several hard/green at a time (usually 6 to 8 each trip to the store). I keep them in the refrigerator, and when I remove one it is nearly always FOUR days until ripe when stored at room temperature. So I always have a row of 4 lined up on the counter in sequential days 1-4 of ripening status. Every day when I have a 4-day-old ripe avocado, I remove one from the 'fridge and place it in the 4-day rotation. I just roll the row to the right and I know next-up for ripeness tomorrow is the one on the right.
I love avocados. I eat it with cereals for breakfast almost everyday. When I cut an avocado around and find its still not ripe, I dont twist and separate or removed it from the seed. I wrap it in cling film and leave it in the fridge for a day or two and it ripens.
Found this by accident, thin sliced a lot of red onion with the food processor for a salad. To save space I used the same container with the left-over onion, for the avocado pieces. Sealed the lid. That avocado lasted over a week. I was in shock.
Really loved the video and not being a regular around here, decided to spend time more often... Having learned all about avos from this video, and also having a lot of experience, I thought I could never go wrong, I would put the thing in plastic bag and wait for it. But fate had different plans... Last avocado I bought quite prematurely was stubborn, it did not go softer for a few weeks, and when I believed the top is softer and that I would not be able to get a better result by waiting, it was really rubbery and the insides had these black ropes although the flesh was still hard. People started to grow avocado in Turkey now(where I reside) and we have imported Kenyan avocados this time of the year. a friend of mine( grower) claims no one should buy avos for four months starting from June(?!), and this is not about haas variety which has little if any local produce .
To prevent browning: cut open the avocado, take out what you need for your recipe - then carefully put the avocado two sides back together and place in the fridge as is. If you are careful and get the two halves to fit back together nicely (even is one side has all the meat removed) then it will not brown.
That's interesting buy the avocado or say the fruit before it is fully ripened I like that good one! I was thinking that if I want the freshest egg possible I can buy a chicken and that way I can have the egg the same day it was layed!!
You don't need to soak the avocado in onion juice. Just store it in the same air-tight container as a chunk of onion. The gas given off by the onion staves off the browning for a couple of days, and the avocado doesn't pick up the onion's flavor.
Great video. Love Dan and love ATK. I was hoping this video would cover sous vide heat treatment of avocados to deactivate PPO, but I'll just keep watching for that one!
Remember, if you plant the Avocado pit, the fruit from that tree may be very different than what you pulled the pit from. The original fruit was inedible. It took a lot of cross-breeding and chance to come up with the current ones and they are propagated by grafting the Haas or whatever variety onto rootstock so they are a clone.
Buy the individual packets of avocado or guac in your produce's refrigerated section. Wholly's minis are great but there are different brands. Never be disappointed by avocado again. They freeze well too.
My technique for storing avocado without it going brown is to simply salt it first before you wrap it in plastic wrap. Think about it, when you salt things it draws the moisture out a little. The moisture in an avocado is... (drum roll please) avocado oil. When you use vegetable oil on avocado to preserve it, you are using way too much of the wrong kind of oil. What could be more natural than to use the avocado's own oil. Salt it, then wait about a minute or so and you will visibly see the shiny oil on the surface. Wrap in plastic wrap and refrigerate. It will stay green for a couple days at least. I always salt the avocado anyway before I put it on toasted bread or in a salad so it's not detracting from the flavor like lemon juice would do. Give it a try.
I got good at identifying avocados when I worked produce-the problem is a ton of us want to make guac tonight. So that was my first question for everyone: when do you want to eat this fruit? I've lost the power, though. I'll have to buy 'em green now.
To prevent browning - please try storing in plastic bag with oxygen absorber - seems easy and chemistry is right - should be better than crushing the fruit in a vacuum sealer, or freezing it to prevent crushing.
A practical method to reduce browning for cut avocados: Take a small glass bowl with a lid, place the cut avocado in there, (ideally the side with the pit still attatched), and include some cut up red onion as well, it can be a few wedges of onion, whatever fits in the bowl as well. That will keep the avocado for a day or two in the fridge just fine, it wont taste like onion, and it's pretty easy to do.
We had the largest avocado tree when I was younger. People would come to the door regular asking for them. The way to tell if they are ripe in the store, Pick a dark one, a little squeezy, now pick the stem nub off. If the spot is green, it's unbruised.
Just want to say thanks for all your content. Really to the whole Cooks Illustrated extended family. You guys are somehow able to offset my total hatred for RUclips cooking channels like, say, Chlebowski, Weissman or Ragusea. And that is no small feat! Keep up the great, un-obnoxious work!
Ohhh, so that's why my perfectly ripe avocados sometimes have bruises on both sides; they've been squeezed by a previous shopper. Dan, you've convinced me to buy them while they're still green.
I keep my cut avocado half - with the pit - in a silicone device meant for keeping cut tomatoes. Peel side against the hard plastic; cut side against the silicone. Keeps in the fridge nicely, don't need to waste the plastic wrap - or get microplastics in your healthy food!
THANK you for not suggesting the trick of pulling of the stem stub to see if it's green or brown. Once you pull that off, it starts to oxidize at that point. It's bee spread to widely that it's hard to find an avocado with an intact stem anymore.
The best thing about this method, is that it works for most other foods, not just avocado. And it's really economic, too, because it means you're not ever storing any food, you just EAT it!!! so no need for a fridge, or freezer, or storage boxes, or pantry space. All food storage questions and considerations are moot and solved if you never store any food, you just EAT it!!! 😛
I buy my avocados unripe about a week in advance and keep them in the fridge taking them out about 2.5 days before I want to use them while preventing light exposure. most of the times they perfect but if one isn't ripe enough I'll give it 30 seconds in the microwave and let it rest (sometimes going for a second round).
I do my avocado toast like this: toast a piece of bread, sprinkle with soy sauce, cut avocado into slices and put them on toast, add some freshly ground pepper and garlic powder, then put thinly sliced tomatoes on top, a little bit of salt on it and finish with some rocket salad. Yummy!!!
RE: Your suggestion >”…talk to the folks in your grocery stores part produce department.” Don’t know where you’re shopping Dan, but where I shop the produce people seem to have absolutely no interest in engaging with their customers to ensure a decent shopping experience.
Very exciting about leaving prematurely opened avocado's. My go to has been to pickle them if I open them too early, which is great but too much effort
A piece of whole onion (like trim or the end with a fair amount left on) in a small air tight container works fine. I bet it will work better using plastic wrap instead of a container.
So as I’m watching this I have three beautiful avocados sitting in a bowl of water in my refrigerator. My husband read that it works to keep the avocados from ripening too much. I think I’ll make some guacamole tonight 😍
The fridge will already slow ripening drastically. The water is, frankly, a waste of time and space. Even if it technically does inhibit some of the chemical processes involved, the fridge temp has already got you covered. A ripe avo will last for weeks in the fridge (as other comments here attest)
That not quire ripe Avocado scenario works on commercially grown fruit. In some varieties like Mexicola (you can actually eat the skin) the fruit has to be purple/black before it will ripen correctly. of course there are 100's of Avocado varieties in the world so do what works for you.
The hass avocados off of my tree ripen more quickly if they are nicked. I discovered this accidentally when the avos nibbled by squirrels ripened more quickly than the ones that were intact. To keep avocado halves from browning, I remove the pit and squish it jut a little bit, cut side down, on a flat glass plate then refrigerate.
Combine an under-ripe avocado with cream cheese, a pickled garlic clove, and avocado oil; blitz it up with an immersion blender: Great spread for an everything bagel with pickled onions and a fried egg
I have a Zwilling Fresh & Save set of glass containers and reusable vacuum bags (that I cannot recommend enough and wish you guys would include in your vacuum sealer rankings since they are unconventional) and one container is a little larger than the size of a butter dish and I'll use half an avocado, put the other half with the skin in that container and vacuum seal it and it stays fresh and unbrowned for several days. I put it in the fridge but I don't know that I have to. Again I can't recommend the Zwilling Fresh & Save system enough!
Funny, just today as I was standing in the kitchen dealing with an overripe avocado I wondered how come there's no What's Eating Dan episode on avocados :)
Thank you for this video. A confession. I love avocados but have never once bought one or cut one. I only eat them at restaurants because I never understood them. Same with artichokes.
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I buy avocados under ripe at Costco, in bags of 6. The trick is to check them EVERY day. Once they are ripe, put them in the fridge. They will keep just about perfect for weeks.
I agree with ATK's conclusions and gave up on trying to add lemon juice, etc. to keep from browning. Just wrap in plastic and don't worry about the brown spots.
One of my favorite breakfasts is my homemade sourdough bread, lightly toasted, then mash on 1/2 an avocado, mixing in salt, pepper and garlic power. Top with crispy pieces of bacon. Yum! 😋
lol, I just saw your post and we do the same thing! BTW, I am going to try your breakfast recipe. Thank you!
Nice tip. I have a glass vaccuum seal container that should be perfect for storage too. A little bit of tinkering and this might solve my avocado access issues.
I also buy those Costco bags of six to help with my low level of good cholesterol.
Have you ever tried storing them in the fridge unripe, then taking one out per day to start ripening? I wonder if the results would be the same. I haven’t tried either method yet.
Thanks for your tip! I usually end up rushing to eat mine in three days.
@@JohnPMiller I don't think I'd do it that way, because I'd forget to take them out. The way I do it there's almost always a nice avocado ready for me when I want it, no rushing needed. 🙂
I have found that having half an avocado every day is unadvisable. At least for me, it kinda messes with my digestion.
@@SandyHuntress That makes sense. I don't have any tummy problems with avocados, but I do get sick of eating them. Thanks!
We spend time in Mexico every year. There, the avocados are behind the counter at the fruteria. When you ask for one, they ask if you want to eat it today or tomorrow, and then they hand you a perfect avocado (that no one has been squeezing and bruising). Fantastic!
amazing
I only buy hard-as-a-rock avocados and ripen them in a basket at room temperature. Then put them in the fridge. Perfect avocado every time.
Nice!
That’s my method too. It works most of the time though sometimes I have uneaven ripening when I cut into it.
I know the channel is called "America's *Test* Kitchen", so I'm not saying I'm surprised they test stuff in the kitchen.
I'm just really happy they keep it up, and keep it methodical and accessible!
I love everything about this video - so much wonderful information presented in such a fun way. I particularly love Dan's deadpan expressions as he cracks his jokes and puns! Thank you!
I know a lot about avocados but I did NOT know that the unripe ones will continue to ripen even after cutting. In the past I've just thrown them out. Thanks for this info!
Such good news right?
@@DanielJSouza Yes, it is 🙂
You can afford to throw out avocadoes?!
@@BrianThrivesthats 1 reason y I only buy em when they're on sale. Otherwise they're $3 ea. for "jumbo" size. And to add insult to injury...they're not that big. Also California avocados have the best flavor(like all Calif. produce). Followed by Mexico. Florida, Chile r trash. Sweet, watery flavor. Only buy when in season, spring, summer, early fall. 😢
I used to own an avocado grove. Did you know there are requirements for the oil content of avocados for them to be ready to pick? You either belong to a coop and they send someone out to test your avocados to see if they are ready or you pay for a tester and then check the price the packing houses are paying each morning once they are ready. It’s kind of like gambling. That’s why I joined the coop. The coop also sends the pickers to get them once they are ready. Plus the coop doesn’t exploit the workers the way some shops do the supply pickers. I learned to take green avocados in the house and keep them out until they ripen. I put them in fridge once they get black.
AMEN!!! As I posted before, the CostCo avos from Chile never ripen correctly for me. As you said, not enough oil content -- they pick those too soon!
I freeze ripe avocado 1/8ths. No browning and thaw quickly, easy to spread on toast and as a single person there is no waste. Thanks for the ripening after cutting tip!
I HAVE A BACON AVOCADO TREE I grew from a seed. It's 30 feet tall now and I get around 250 large avocados a season. I highly recommend you try a Bacon Avocado. The Flesh is Buttery and tastes great. FYI - Bacon avocadoes ripen 10 days from the time you pick them.
We love ours as well - just difficult to keep people from stealing them!
The best avocado I've ever eaten is the Gwen. Alas it hasn't been able to penetrate the market because of issues confusing it with the ubiquitous Hass.
Woah, I want one!
you grew it indoors? or outside?
i want one but its too cold here
@@TheKirik71 Outside - they need the sun and like to have a breeze and good drainage. Some say they are 'dirty' b/c the trees love to have the leaves cover their roots. Whereas, most trees want their roots and trunk base clear and clean.
this is so on point. i exasperatedly sigh to myself all the time, "just buy the avocados, don't squeeze them."
So glad to hear it!
When I cut my avocado in half and want to save the un used half I ALWAYS place plastic wrap on the cut side making sure I press it flat against the cut side so no air can get to it. For me, this keeps for 3 or 4 days without changing colors. Yummm
Keeping avocados covered with water in a bowl in a fridge is the best way I have found to keep them fresh, it also doesn't make any trash.
I am so happy I finally got answers to a few questions in this video. I love avocados and do not like to waste food so it pains me when I open one and it is the "right" color but not ripe yet. I tried looking at the end of the avocado because it does seem to help if the end where it was cut from the stem is a darker brown but occasionally an unripe one still passed that test. Great video.
Thank you! I have always hated cutting into what seemed to be a ripe avo only to find it was ....crunchy. Now I won't panic! My take on avocado toast is simple but yummy - toasted Killer bread, mashed avo done in the shell as you do it, topped with cherry or grape tomatoes which have been gently roasted with olive oil and garlic, then a sprinkle of Everything but the Bagel. This combo not only tastes great, but the nutritional impact of both veg bring out the best in each other - pretty too!
I put a slightly damp paper towel over cut area then in a plastic bag. It cuts off air. Does not change color or texture. Can store this way for 2 days easily.
When I have a need for only half an avocado, I leave the pit in the unused half to reduce the exposed surface area even further. It works like a charm!
I always wonder why everyone seems to use chef knives to cut avocados. I have always used dull butter knives which are perfectly capable of cutting through the avocado skin and avoiding a nasty kitchen accident.
I use a chefs knife - many of our avocados have a thicker skin and if it accidentally gets too ripe - no squeezing too much. I have never even come CLOSE to cutting myself in YEARS of cutting them.
Happy to learn all is not lost if / when I cut open an underripe avocado 🎉
I buy avocado's under ripe and set them on my window seal and check their color daily.
When they turn dark, I place them in the fridge and they will keep for two weeks!
The cut unripe avocado 🥑 trick sounds amazing 😍😍😍
To prevent browning on the 1/2 avocado I'm saving for tomorrow, I put it into my plastic bin or bag of salad greens (spinach, kale, any greens) face down into the greens and it does not brown. Great the next day.
Interesting!
I pick the greenest ones I can find on a regular rotation basis therefore continually providing us with perfectly ripe fruit as needed.Hass only please.
for my avo toast...i roughly mash the avo leaving a few small chunky bits along with a smidge of salt, some fresh ground black pepper, and a few red pepper flakes. then i top my toasted bread with it and finish with a few crinkle cut pickled beet slices which i have drained and let sit on paper toweling to dry. YUM-E!
Yum!
I've been using the vacuum pack method and storing them in the freezer (and some in the fridge). They keep for a looong time that way. So, I buy 8 or 10 at a time when they're on sale and when a new sale shows up, I take the previous packs out of the freezer to get them ready and mix with another fresh one or two for use in guac or salsa or just as a paste.
I completely solved those problems by living in Colombia.
Jealous
you clever man.
Lol u win
Great job with the testing results. I get so upset when I think I’m buying a ripe avocado only to cut it open at home & find it all browned or rotten on the inside.
ME TOO!
Using a little powdered citric acid for canning in a bit of water works. Dip it in & out quickly, but be sure you've coated each exposed surface. It doesn't brown, doesn't get soggy, and doesn't inpart much of a flavor. I do agree though that vacumn paxking works best since it eliminates all the oxygen.
Great video, Dan! I use the Saran Wrap method and it works! I did not know lightly squeezing caused the bruising. Love the fancy avocado toast tip!
I add my homemade DELISH Sauerkraut on top of Avo Toast. And/or some of my homemade honey-fermented garlic. And/or home-kitchen-counter sprouts. YUMMIE!
I have a spritzer with avocado oil, and after I use some guacamole or a cut avocado I spritz it with oil and when I get back to it it looks great still.
When I eat half of the avocado I simply place the empty on top of the other half (with the pit in place.) Does a pretty good job of preventing browning.
I so enjoy these chefs at ATK! Love Lan Lam!
We have an avocado grove in California. Before you buy, please, I beg you, buy US grown. If you want to know why, look into what blood avocados are - how they are grown, depleted Mexican aquifers, cartel-run, and Mexican deforestation. That means buying in season so yes, you may have to forego a Hass avocado toast or guacamole, so try a few other just as delicious varieties that are harvested outside the Hass season.
I've never seen US grown avocado.
I live in the SF Bay Area and struggle to find CA-grown Avocados !!
Really enjoy your videos, Dan!
Thanks so much
I store mine with the seed still in it and the leftover skin over it, then in a ziplock bag. Works pretty well
Eat the next day.
Always delighted to learn from Dan! Thanks
I get them in different stages but always under ripe, so I can eat them as they come ripe. Also, I gave up even covering them if it’s a half. Put in fridge and then just scrape the crust off when it’s time to eat.
I appreciated all the information for someone that has an avocado pretty much every day 😁Being in Canada we pretty much only get unripen avocado, so it's always 'fun' trying to manage having enough ripen ones that are ready to eat. Honestly, I've eaten two day old cut avocado and it tastes just fine! A trick I've learned over the years is to not just refrigerate the avocadoes, but to also submerge them in water in the fridge. I've found that easily slows ripening by another week. Ohh, one more thing (and I'm still trying to validated this) but I've noticed that the oblong vs. rounder avocados have smaller pits (which means more flesh) 😁
Woooo! new Dan video!
Good information as always, thank you. You may or may not know Mission Avocado out of California set up regional ripening centers in multiple locations around the West at least and maybe more. They upgraded the ripeness and quality of the fruit for their retail customers who used to work with hard green fruit and inconsistent ripeness on their produce shelves. Not a plug, just a cool fact on the dedication to deliver better fruit to the consumer.
wow, i hadn't heard
Having grown my own avocados (45 trees), I can say:
1. Always leave the stem in place. If the stem gets removed, immediately plug the hole with butter.
2. Do not pick until the fruit STARTS to turn black, then pick and place OUT OF THE SUN to finish ripening.
3. Stick to Fuerte avocados instead of Haas. Grocery stores ONLY deal in Haas, which are hard shelled and a major PITA managing ripeness. Fuertes, on the other hand, have a leathery skin and accurately tell you the ripeness of the fruit. Can't find fuertes in the store? Yeah. That's because they actually require CARING about the quality of the fruit instead of the PROFIT. Stores couldn't give a rip about quality, they only care about profit. Tip: grow your own.
Thanks for the butter tip.
Can you recommend a type to grow in zone 7 that will survive temps down into the teens? I would love to grow my own.
Excellent video, but there is another way to keep avocados from browning- just sprinkle some citric acid on them.
As one of the previous videos pointed out, having powdered acids on hand is super useful. When ready to eat, you can just rinse the surface off to remove the acid, or leave it on if you're making something like guacamole.
That's a great idea
@@DanielJSouza Thanks!
Thanks Dan and Lan and crew!
One of my Chinese cookbooks suggests putting well marbled meat in a dry pan that is literally sprinkled with kosher salt. The salt encourages the meat to yield fat that the meat sizzles in.
I keep the pit in the unused half and vaccum-seal it - works every time and lasts at least 3-4 days in the fridge.
I eat an avocado every morning and I've been experimenting with this for years and it works 95% of the time (the ripening schedule): I buy several hard/green at a time (usually 6 to 8 each trip to the store). I keep them in the refrigerator, and when I remove one it is nearly always FOUR days until ripe when stored at room temperature.
So I always have a row of 4 lined up on the counter in sequential days 1-4 of ripening status. Every day when I have a 4-day-old ripe avocado, I remove one from the 'fridge and place it in the 4-day rotation. I just roll the row to the right and I know next-up for ripeness tomorrow is the one on the right.
I love avocados. I eat it with cereals for breakfast almost everyday. When I cut an avocado around and find its still not ripe, I dont twist and separate or removed it from the seed. I wrap it in cling film and leave it in the fridge for a day or two and it ripens.
Found this by accident, thin sliced a lot of red onion with the food processor for a salad. To save space I used the same container with the left-over onion, for the avocado pieces. Sealed the lid. That avocado lasted over a week. I was in shock.
Really loved the video and not being a regular around here, decided to spend time more often...
Having learned all about avos from this video, and also having a lot of experience, I thought I could never go wrong, I would put the thing in plastic bag and wait for it. But fate had different plans...
Last avocado I bought quite prematurely was stubborn, it did not go softer for a few weeks, and when I believed the top is softer and that I would not be able to get a better result by waiting, it was really rubbery and the insides had these black ropes although the flesh was still hard.
People started to grow avocado in Turkey now(where I reside) and we have imported Kenyan avocados this time of the year.
a friend of mine( grower) claims no one should buy avos for four months starting from June(?!), and this is not about haas variety which has little if any local produce .
To prevent browning: cut open the avocado, take out what you need for your recipe - then carefully put the avocado two sides back together and place in the fridge as is. If you are careful and get the two halves to fit back together nicely (even is one side has all the meat removed) then it will not brown.
That's interesting buy the avocado or say the fruit before it is fully ripened I like that good one! I was thinking that if I want the freshest egg possible I can buy a chicken and that way I can have the egg the same day it was layed!!
You don't need to soak the avocado in onion juice. Just store it in the same air-tight container as a chunk of onion. The gas given off by the onion staves off the browning for a couple of days, and the avocado doesn't pick up the onion's flavor.
Avoca-Do's and Don'ts appreciated!
Great video. Love Dan and love ATK. I was hoping this video would cover sous vide heat treatment of avocados to deactivate PPO, but I'll just keep watching for that one!
Remember, if you plant the Avocado pit, the fruit from that tree may be very different than what you pulled the pit from. The original fruit was inedible. It took a lot of cross-breeding and chance to come up with the current ones and they are propagated by grafting the Haas or whatever variety onto rootstock so they are a clone.
Good to know
Thanks! I have a couple sprouting on my balcony right now, though they will be clipped and kept small. I’m in N.Y. so they’ll never fruit here.
Buy the individual packets of avocado or guac in your produce's refrigerated section. Wholly's minis are great but there are different brands. Never be disappointed by avocado again. They freeze well too.
My technique for storing avocado without it going brown is to simply salt it first before you wrap it in plastic wrap. Think about it, when you salt things it draws the moisture out a little. The moisture in an avocado is... (drum roll please) avocado oil. When you use vegetable oil on avocado to preserve it, you are using way too much of the wrong kind of oil. What could be more natural than to use the avocado's own oil. Salt it, then wait about a minute or so and you will visibly see the shiny oil on the surface. Wrap in plastic wrap and refrigerate. It will stay green for a couple days at least. I always salt the avocado anyway before I put it on toasted bread or in a salad so it's not detracting from the flavor like lemon juice would do. Give it a try.
I got good at identifying avocados when I worked produce-the problem is a ton of us want to make guac tonight. So that was my first question for everyone: when do you want to eat this fruit?
I've lost the power, though. I'll have to buy 'em green now.
To prevent browning - please try storing in plastic bag with oxygen absorber - seems easy and chemistry is right - should be better than crushing the fruit in a vacuum sealer, or freezing it to prevent crushing.
A practical method to reduce browning for cut avocados:
Take a small glass bowl with a lid, place the cut avocado in there, (ideally the side with the pit still attatched), and include some cut up red onion as well, it can be a few wedges of onion, whatever fits in the bowl as well.
That will keep the avocado for a day or two in the fridge just fine, it wont taste like onion, and it's pretty easy to do.
Dan, you just helped me make the best avocado toast. Thanks a mil!
Dan is wonderful. ❤
We had the largest avocado tree when I was younger. People would come to the door regular asking for them.
The way to tell if they are ripe in the store,
Pick a dark one, a little squeezy, now pick the stem nub off. If the spot is green, it's unbruised.
I'm watching this thinking about how much of a nerd I am and absolutely loving it.
Niiiice
Just want to say thanks for all your content. Really to the whole Cooks Illustrated extended family. You guys are somehow able to offset my total hatred for RUclips cooking channels like, say, Chlebowski, Weissman or Ragusea. And that is no small feat! Keep up the great, un-obnoxious work!
Ohhh, so that's why my perfectly ripe avocados sometimes have bruises on both sides; they've been squeezed by a previous shopper. Dan, you've convinced me to buy them while they're still green.
Hi Dan! Great video! If im in doubt about the ripeness, I tear off the nub of the stem. If its green underneath, I'm good to go!
I keep my cut avocado half - with the pit - in a silicone device meant for keeping cut tomatoes. Peel side against the hard plastic; cut side against the silicone. Keeps in the fridge nicely, don't need to waste the plastic wrap - or get microplastics in your healthy food!
This video changed my relationship with avocados forever. Thank you once again to ATK.
Another brilliant "What's Eating Dan" video. Thanks for all of these -- as usual, I learned a lot!
THANK you for not suggesting the trick of pulling of the stem stub to see if it's green or brown. Once you pull that off, it starts to oxidize at that point. It's bee spread to widely that it's hard to find an avocado with an intact stem anymore.
would never do that to others!
The best way to keep an avocado from Browning is just EAT it!!!
There are only 38 comments right now, and I came to make this exact one.
The best thing about this method, is that it works for most other foods, not just avocado. And it's really economic, too, because it means you're not ever storing any food, you just EAT it!!! so no need for a fridge, or freezer, or storage boxes, or pantry space. All food storage questions and considerations are moot and solved if you never store any food, you just EAT it!!!
😛
That was exactly my thought!
I mean technically after you eat the avocado it does turn…uhh never mind.
Or make guacamole!
Those ball jar lids for fermentation that have a hand pump to suck out the air can work well like the vacuum seal bags.
I lived this video! Thank you Dan! You have answered all my questions about avocados! Now when I get one I know exactly what to do!!!😃❤❤❤
Plastic wrap is def the best way to slow the browning but make sure to press out all the air though
Sir, you are a treasure.
You can pickle the avocados too, if you have too many. It doesn't change the taste much but keeps them nicely green.
Love pickled avocados!
Great video! But I must ask, can I make avocado mash for toast later and freeze the mash?? Thanks in advance! 🥑
Thank you great tips greetings from Switzerland
I buy my avocados unripe about a week in advance and keep them in the fridge taking them out about 2.5 days before I want to use them while preventing light exposure. most of the times they perfect but if one isn't ripe enough I'll give it 30 seconds in the microwave and let it rest (sometimes going for a second round).
FABULOUS! Thanks Dan 👏🏼👏🏼👏🏼👏🏼👏🏼
I do my avocado toast like this: toast a piece of bread, sprinkle with soy sauce, cut avocado into slices and put them on toast, add some freshly ground pepper and garlic powder, then put thinly sliced tomatoes on top, a little bit of salt on it and finish with some rocket salad. Yummy!!!
Sounds great
RE: Your suggestion
>”…talk to the folks in your grocery stores part produce department.”
Don’t know where you’re shopping Dan, but where I shop the produce people seem to have absolutely no interest in engaging with their customers to ensure a decent shopping experience.
Awesome as ALWAYS, Dan!😊
Very exciting about leaving prematurely opened avocado's.
My go to has been to pickle them if I open them too early, which is great but too much effort
I like my avocado toast with a tomato concasse, pickled red onions, a drizzle of EVOO and a shake of Everything Bagel seasoning.
A piece of whole onion (like trim or the end with a fair amount left on) in a small air tight container works fine. I bet it will work better using plastic wrap instead of a container.
Great to know !! Thanks cause always wondered
So as I’m watching this I have three beautiful avocados sitting in a bowl of water in my refrigerator. My husband read that it works to keep the avocados from ripening too much. I think I’ll make some guacamole tonight 😍
yes, it will slow down ripening
The fridge will already slow ripening drastically. The water is, frankly, a waste of time and space. Even if it technically does inhibit some of the chemical processes involved, the fridge temp has already got you covered. A ripe avo will last for weeks in the fridge (as other comments here attest)
That not quire ripe Avocado scenario works on commercially grown fruit. In some varieties like Mexicola (you can actually eat the skin) the fruit has to be purple/black before it will ripen correctly. of course there are 100's of Avocado varieties in the world so do what works for you.
Good point. This is very focused on Hass avos.
Does leaving the pit in help prevent browning? The vacuum-sealed one was pitless and plastic wrap version had a pit.
it just keeps the part underneath it from exposure to the air. So yes, it helps in that location.
I just pop back the stem and look for a bright green. A slightly soft avocado + green stem end= perfect avocado!
Chipotle avocado buyers need to watch this.
For making things in mass - they will NOT check ripeness... way to much time. But their guac is better than most.
Love Lan! But you too, Dan! 😄
The hass avocados off of my tree ripen more quickly if they are nicked. I discovered this accidentally when the avos nibbled by squirrels ripened more quickly than the ones that were intact. To keep avocado halves from browning, I remove the pit and squish it jut a little bit, cut side down, on a flat glass plate then refrigerate.
Combine an under-ripe avocado with cream cheese, a pickled garlic clove, and avocado oil; blitz it up with an immersion blender:
Great spread for an everything bagel with pickled onions and a fried egg
I have a Zwilling Fresh & Save set of glass containers and reusable vacuum bags (that I cannot recommend enough and wish you guys would include in your vacuum sealer rankings since they are unconventional) and one container is a little larger than the size of a butter dish and I'll use half an avocado, put the other half with the skin in that container and vacuum seal it and it stays fresh and unbrowned for several days. I put it in the fridge but I don't know that I have to. Again I can't recommend the Zwilling Fresh & Save system enough!
Vitamin C is a very effective antioxidant agent. I always use it to prevent browning.
My favorite avocado video on the Internet is from Eater: "The avocado guy of NYC"
This one: ruclips.net/video/tBdQFx7x8Es/видео.htmlsi=geHx4zxOdg7bXgVP
Funny, just today as I was standing in the kitchen dealing with an overripe avocado I wondered how come there's no What's Eating Dan episode on avocados :)
I channeled your struggle
Thank you for this video. A confession. I love avocados but have never once bought one or cut one. I only eat them at restaurants because I never understood them. Same with artichokes.